材料：
鸡全腿2只（斩件后加盐和胡椒粉腌妥）、食油2汤匙、豆腐5块、姜2公分（去皮切片）、大葱1粒（切瓣）、辣椒干5-6条（切半）
酱汁：
蚝油2汤匙、黑酱油1茶匙、清水1/2杯、花雕酒1汤匙、鸡精粉1茶匙、胡椒粉1/2茶匙、盐1茶匙或适量
勾芡：
粟米粉1茶匙+清水1汤匙
装饰：
芹菜叶和青葱粒
做法：
1.将豆腐切半，用适量热油煎黄，待用。（图1）
2.另起锅热油，把姜片爆数秒钟后加入辣椒干和大葱爆香。（图2-3）
3.加入鸡肉，炒一会后倒入酱汁材料，慢火焖煮8-10分钟或至鸡肉熟透，才加入豆腐拌匀。（图4-6）
4.加入勾芡料后盛出，装饰上桌。
INGREDIENTS:
2 chicken whole legs(cut into bite pieces, marinated with 1/2 tsp pepper & salt), tbsps cooking oil, 5 small tofu, 2cm ginger(skinned & sliced), 1big onion(wedged), 5-6 stalks dried chilly(cut into half).
SAUCE INGREDIENTS:
1 tbsp oyster sauce, 1 tsp dark soya sauce, 1/2 cup water, 1 tbsp Chinese wine, 1 tsp chicken stock granules, 1/2 tsp ground white pepper, 1 tsp salt or to taste
THICKENING:
1 tsp corm flour+1 tbsp water
GARNISHING:
Celery leaves+chopped spring onions
METHOD:
1.Cut small tofu into halves, pan fry with some oil till golden brown, set aside. (pic 1)
2.Heat oil in wok again, saut’e ginger for a few seconds, adding dried chilles and onions stirring until aromatic. (pic 2-3)
3.Add in chicken pieces and saut’e for a while before adding sauce ingredients. Simmer for 8-10 minutes or until chicken is tender before adding the fried tofu. (pic 4-6)
4.Adjust seasonings to taste, thicken with thickening solution and dish out. Garnish & serve.
